Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Rodríguez‐Roque, María Janeth; Ancos, Begoña de; Sánchez‐Moreno, Concepción; Cano, M. Pilar; Elez-Martı́nez, Pedro; Martı́n-Belloso, Olga

doi:10.1016/j.jff.2015.01.020

Cited by 207 publications

(156 citation statements)

References 44 publications

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“…It is demonstrated that PEF provides an increase in the extraction of vitamin C from fruits and vegetables and, thereby, increase their health benefits [62]. Moreover, an improved in vitro bioaccessibility of vitamin C and phenolic compounds as well as the antioxidant capacity of PEF-treated (35 kV/cm, 1800 μs) fruit juice-based beverages compared to thermal processing (90°C, 60 s) was also reported [56].…”

Section: Effects Of Pef On Bioactive Properties and Bioavailabilitymentioning

confidence: 88%

“…Where BC digested refers to the bioactive compound concentration in the digested food and BC nondigested refers to bioactive compound concentration in non-digested food [56].…”

Section: Bioaccessibility Bioavailability and Bioactivitymentioning

confidence: 99%

“…Bioaccessibility of vitamin C and phenolic compounds in fruit juice-based beverages was modulated by both food matrix and processing. Moreover, PEF allowed obtaining beverages with improved nutritional and functional quality [56]. In addition to processing technologies, the food matrix had a significant influence on the bioaccessibility of vitamin C. Soy-based products showed the highest bioaccessibility of vitamin C followed by WB and MB.…”

Section: Effect Of Food Matrix On Bioaccessibilitymentioning

confidence: 99%

“…Both the amount and presence of vitamin C are important as it is necessary for the biosynthesis of collagen and hormones by the organisms in addition to alleviation of some kind of diseases such as cancer and cardiovascular diseases [56,75]. Moreover, dietary intake rich in phenolic compounds reduces neurodegenerative diseases and cancer [56,75,76] and heat processing changes the food structure, content or bioavailability of bioactive compounds.…”

Section: Bioavailability and Bioaccessibility Of Vitamin C Phenolic mentioning

confidence: 99%

“…Moreover, dietary intake rich in phenolic compounds reduces neurodegenerative diseases and cancer [56,75,76] and heat processing changes the food structure, content or bioavailability of bioactive compounds. Eventually, these structural changes affect the bioactive compounds during digestion in the intestinal lumen regarding release, transformation and absorption of some nutriments [56,75,77].…”

Section: Bioavailability and Bioaccessibility Of Vitamin C Phenolic mentioning

confidence: 99%

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Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

Yilmaz¹,

Evrendilek²

2017

J Nutr Food Sci

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Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review.

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Section: Effects Of Pef On Bioactive Properties and Bioavailabilitymentioning

confidence: 88%

“…Where BC digested refers to the bioactive compound concentration in the digested food and BC nondigested refers to bioactive compound concentration in non-digested food [56].…”

Section: Bioaccessibility Bioavailability and Bioactivitymentioning

confidence: 99%

Section: Effect Of Food Matrix On Bioaccessibilitymentioning

confidence: 99%